Pre-order online until TUE Jun 22, 10pm
Pick up on WED Jun 23, 6-7:30pm
The true origin of the hamburger/meatball remains a mystery. The most likely candidate seems to be kofta, a dish of minced meat, typically fashioned into small cylinders, balls or patties. It is believed to have originated with the Persians, who passed it to the Arabs where it traveled along trade routes and then spread throughout the Ottoman Empire. Nearly every culture from India to Morocco has a myriad versions of kofta, and these classic Turkish ones by Tuba Tunç, are a testament to the enduring and universal appeal of a scrumptious little nuggets of grilled meat and spices.
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Mercimekli Muska Boregi
Borek is another local iteration of a global phenomenon – the savoury stuffed pastry. These triangular turnovers made with delicate yufka pastry are filled with delicious green lentil stuffing with onions, parsley, turmeric, cumin, and garnished with black nigella seeds.
Sucuk Kofte
Slightly spicy, these Turkish kofte are made with minced beef, spiced with garlic, cumin, and paprika, a blend of warm spices and bit of a milk-soaked bread panade to keep them tender and succulent.
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Firin Mucver
This summery dish, somewhere between a latke and a gratin, is made with grated zucchini, carrots and potato enlivened with a mix of mint, basil, dill and feta cheese, baked in a tray and cut into thick slabs. (Contains eggs & flour)
Both meals come with buttery basmati rice, a creamy haydari sauce of pressed yogurt, garlic, dill, and olive oil, and a colourful red cabbage salad with apples, carrot, and parsley, in an olive oil, lemon and apple cider vinaigrette.
Revani
A lemon-scented, syrup-soaked semolina cake similar to Arabic basbousa or namoura, served with whipped cream and seasonal berries.
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Beef, Vegetarian, or 1/2+1/2
Kofte Dinner for 2 $48 • for 4 $90
ORDERING FOR THIS EVENT IS NOW CLOSED. PICKUP IS WED 6-7:30pm
Tuba Tunç was a marketing professional in Istanbul for 10 years, but her true passion has always been cooking. Through countless dinner parties for friends and family, she came to realize that she needed to follow this passion and turn it into a career. Since graduating from the Culinary Management Program at George Brown College, she has worked in various positions at restaurants including managing Anatolia, one of the oldest Turkish Restaurants in Toronto. Tuba has recently founded LokumEats, where she showcases Turkish & Ottoman cuisine, as well as her take on international cuisines.
